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Oyster Report

Northern Belle
Harvest Location:
Souris, East Cape, PEI, CAN

Farmer:
Phil Enserink

How they are grown:
These oysters are grown in floating cages on Phil’s 30-acre lease for the majority of their lives. North Lake has rough waters with tons of wind and waves which naturally tumbles the oysters and helps them form strong shells with deep cups. Because the waters on this part of the island are especially cold, the oysters can take 4-5 years to reach market size.

 How they taste:
These meaty oysters give us a fresh burst of ocean saltiness followed by a super savory, mushroom-esque umami.


Bill’s Oysters
Harvest location:
Saquish, MA

Farmer:
Billy Bennett

How they are grown:
Cage grown and are nestled in the rocks on the point closest to deeper waters facing clerk island. During the winter, Billy stacks the cages and puts them in deeper water for safe keeping until spring.

 How they taste:
Soy sauce, pork fat, with a hint of spring onion. The waters stay cool all year allowing an extended grow out resulting in thick shells and plump meat.


Glacier Point XSM
Harvest location:
Alaska

Farmer: Alaska shellfish

 How they taste:
soft texture, slight brine with a cucumber melon finish.